Bulgur Stuffed Chicken Breasts

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

According to Kristy, this may be a wee bit fussy, but it’s worth it. Because the bulgar chicken ROCKS!!!

You’ll Need:

• 1 cup water
• 1/2 cup bulgur wheat
• 1/4 cup chopped onion
• 1/4 cup thinly sliced celery
• 1/4 cup shredded carrot
• 1 1/2 teaspoons instant chicken bouillon granules
• 4 boneless, skinless chicken breasts
• 2 tablespoons cooking oil
• 1/2 cup dry white wine
• 1/4 cup water
• 1/2 teaspoon instant chicken bouillon granules
• 1 tablespoon snipped parsley

Directions:

• In a small saucepan, combine the first 6 ingredients.
• Bring to a boiling; reduce heat.
• Cover and simmer about 15 minutes or until the bulgur is done.
• Remove from heat.

In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.

Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.

Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.

In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.

Remove string or wooden picks (or metal skewers).

Place them in a 9 x 13 rectangular baking dish.

Add the remaining bulgur mixture between the chicken breasts in baking dish.

Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.

Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.

Pour the liquid over the chicken breasts.

Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.

(Serves 4)

Enjoy!